Serves 1
Directions
- 1Combine 15g flour and 100ml milk in a saucepan and cook, stirring constantly, until it thickens like pudding. Let it cool down slightly.
- 2Place the 300g flour in a mixing bowl and make a well in the center. Add the yeast, sugar, and warm milk, and wait about 5 minutes for the yeast to activate.
- 3Add all remaining dough ingredients except the butter (including the prepared Tangzhong) and knead until smooth.
- 4Add the butter and knead again until the dough is medium-soft.
- 5Let the dough rise, then deflate it and roll it out into a 30x30 cm square.
- 6Roast the garlic by wrapping in baking paper and aluminum foil, drizzling with olive oil, thyme, and salt, and baking at 200°C for 15 minutes. Once cooled and soft, mash it.
- 7Prepare the garlic butter sauce by mixing the mashed roasted garlic, chopped parsley, and 70g room temperature butter.
- 8Spread the garlic butter sauce over the dough, sprinkle with the grated cheese, and cut the dough into 16 equal pieces.
- 9Stack the pieces, place them into a baking dish, and let them rise again.
- 10Lightly spray water on top of the dough and add some cheese between the layers.
- 11Bake in a fan oven at 180°C on the lowest rack until fully golden.
Ingredients
- 15 g flour
- 100 ml milk
- 300 g flour
- 100 ml milk
- 40 g cream cheese
- 6 g instant dry yeast
- 18 g granulated sugar
- 1 whole egg
- 20 g butter, room temperature
- 10 g salt
- 1 whole head garlic
- thyme
- olive oil
- salt
- 70 g butter, room temperature
- parsley
- 100 g grated cheddar or kashar cheese
Tips
- The dough consistency may vary depending on the flour quality; it should be medium-soft.
- Garlic should be allowed to cool completely after roasting; it should be very soft.
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